3-501.16 (A)(2) and (B); Priority; The prep cooler holding the foods at 44-46F. All potentially hazardous foods should be held at 41F or below. PIC stated the vegetables were freezing so he turned the unit up. PIC turned unit back down. CDI
1.5
43.
3-304.12; Core; Utensil was stored between the pizza prep unit and the wall in a crack. Do not store in use utensils in between prep surfaces as these areas are not cleaned and sanitized regularly. Store all in use utensils on a clean dry surface in between uses.
3-304.14; Core; Wiping cloth in bucket at 10ppm. Chlorine sanitizer should be at 50-100ppm. PIC stated was just using to clean oven and so needs to be remade. CDI PIC remade to 100ppm
0.0
General Comments
Tall reaching cooler not in use. PIC stated when opened today it was not working correctly and so removed all the food and is waiting for the repair person to come.
2-501.11; Priority Foundation; PIC was unable to find there vomiting and diarrhea cleanup plan. Should have a written copy available.
0.0
16.
4-601.11 (A); Priority Foundation; Soda nozzles with black buildup on them. Food contact surfaces should be clean to the sight and touch. Clean and sanitize more regularly to prevent buildup. CDI PIC cleaned and sanitized.
1.5
38.
6-501.111; Core; Flies seen in back area. Facility should be free of all pests. Continue to take measures to control pests.
4-501.114; Priority; Food contact surface sanitizer was not available at the start of inspection. Sanitizer bucket was prepared during inspection and tested at the correct concentration of chlorine sanitizer. A proper prepared food contact surface sanitizer is required during all times of food service. CDI
1.5
43.
3-304.12; Core; spatula was stored between the pizza prep unit and the wall in a crack. Do not store in use utensils in between prep surfaces as these areas are not cleaned and sanitized regularly. Store all in use utensils on a clean dry surface in between uses.
0.0
49.
4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Shelving unit by the dough mixer has a heavy build up oil on the racks. Clean the racks to remove all visible soil/debris.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required due to the passing of the 2017 nc food code. a template plan may be downloaded and printed from the Johnston county env health website to meet this requirement. CDI education.
0.0
23.
3-501.17; Priority Foundation; The dates on the pizza prep unit and the sandwich prep unit had not been changed and were all dated 11/14. Dates were changed at inspection by manager who was on site last night when all items were prepared. Do not forget to changed date labels when new product is place in the unit. All items must be sold or discarded on day 7. READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and: Pf CDI
1.5
24.
3-501.19; Priority Foundation; For to go containers of marinara sauces these containers must be under either time or temperature control. 6 to go cups were left on the counter out of temperature control. A time control policy may be developed and this product held for a maximum of 6 hours (at not point may the temp exceed 70F) from a cooler holding 41F. or a maximum of 4 hours from 135F. if reheated to 165F and held at room temperature. To go cups placed under the heat lamp and will be discarded 4 hours from removal from the cooler. CDI.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
